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http://dx.doi.org/10.3746/jkfn.2010.39.3.461

Effect of UV Sterilization on Quality of Centrifuged Takju during Storage  

Choi, Eun-Ju (Dept. of Food Science and Technology, Seoul National University of Technology)
Jung, Jin-Joo (Dept. of Food Science and Technology, Seoul National University of Technology)
Lee, Jang-Woon (Dept. of Food Science and Technology, Seoul National University of Technology)
Kang, Sung-Tae (Dept. of Food Science and Technology, Seoul National University of Technology)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.3, 2010 , pp. 461-466 More about this Journal
Abstract
A cylindrical UV sterilization system was developed to decrease microorganisms in centrifuged Takju (CT). CT was run through 110 strips of honey comb type-teflon tubes and 9 UV lamps (1395 W) were equipped between teflon tubes. The optimum sterilization condition of CT was fixed for 1.5 min at 2 L/min in overall quality aspects; also, 5~6 log cycle decrease of viable cell numbers of total bacteria and yeast was observed at this operating condition. Quality changes of UV-sterilized CT were examined by UV irradiation of CT followed by storing at $30^{\circ}C$ for 8 days. To evaluate quality changes of UV-sterilized CT, pH, amino nitrogen content, acidity, reducing sugar content and viable cell numbers of total bacteria and yeast were measured. The growth of yeast and bacteria was retarded, showing around $10^8\;CFU/mL$ even after 4 days and $10^8\;CFU/mL$ after 6 days, respectively. Also, UV sterilized CT showed no changes in pH, titratable acidity, and amino nitrogen content during storage except reducing sugar content. UV sterilization did not cause significant difference in L, a, and b values between CT and UV-sterilized CT over the storage period.
Keywords
Takju; quality; UV sterilization; storage; centrifugation;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
Times Cited By SCOPUS : 2
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